Adapted via Ina Garten
Serves: 20 to 25 (makes 60 truffles)
♦ 1/2 pound good bittersweet chocolate, finely chopped
♦ 1/2 pound good semisweet chocolate, finely chopped
♦ 1 cup heavy cream
♦ 1 tbsp prepared coffee (optional)
♦ 1/2 tsp preferred extract (ex: vanilla, mint, coffee, etc.)
♦ confectioners sugar, chocolate powder, chopped nuts, sprinkles, etc.
Place the chopped chocolate into a medium heat-proof bowl, and set aside.
Heat cream in a small saucepan over medium heat – remove it just before it reaches a boil. Pour the cream through a fine-meshed sieve into the bowl with chocolate. and allow to sit for at least 60 seconds. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the coffee, if using, and extract of choice. Set aside at room temperature for 1 hour.
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in coating of choice: confectioners’ sugar, cocoa powder, nuts, sprinkles, etc. These will keep refrigerated for weeks, but serve at room temperature.
To read more about these treats and my musical pairing, click HERE.